2 T butter, melted
1/2 t chili powder or habanero powder
1/4 cup brown sugar
3 T grated fresh ginger (I use the stuff you buy in the tube in the produce aisle)
2/3 c. fresh orange juice
2 T. fresh lime juice
1 T Jamaican rum (for us non-drinkers, I use about 1/2 t. rum extract)
1/2 t. ground allspice
Preheat oven to 350. Prick each sweet potato with a fork and wrap in foil. Bake 1 hour or until potatoes give slightly when you touch them. Let cool in foil.
With your fingers, coat a 9x13 pan with vegetable oil. Remove foil from potatoes, peel, and cut into 1/2 inch thick slices. Layer the slices in the pan.
Mix butter, chili powder, brown sugar, ginger, orange juice, lime juices, rum, allspice in a bowl until smooth. Drizzle mixture over sweet potato slices. Cover with tin foil and bake for 15-20 minutes until barely tender. Remove foil and bake another 10-15 minutes until topping begins to look crisp.
